← brief for 2026-09-10 · Nutrition & lifestyle

Beyond Composition: Processing-Driven Transformations and Functional Trade-Offs of Matcha Tea in Foods.

Key takeaways

This review describes what happens to matcha green tea powder when it is cooked into other foods. It covers how heat and food mixing change the active plant compounds and how well the body absorbs them. No people were studied and no health outcomes were measured. There are no results here, and no kidney content.

Who did this work

Onder A (Department of Pharmacognosy, Faculty of Pharmacy, Ankara University, 06100 Ankara, Türkiye.) · Warda M (Department of Physiology, Faculty of Veterinary Medicine, Atatürk University, 25240 Erzurum, Türkiye.) · Yılmaz O (Department of Pharmacognosy, Faculty of Pharmacy, Ankara University, 06100 Ankara, Türkiye.) · Bae J (Functional Food Research Institute, Industry-University Cooperation Foundation, Daegu Haany University, Gyeongsan 38610, Republic of Korea.) · Abd El-Aty AM (Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt.)

Source

Paper · Europe PMC, CKD mind-body · 2026-08-07
https://doi.org/10.3390/foods15162782